Banana Bread “Ice Cream” Sandwiches Recipe
Easy summer recipe for a paleo, gluten-free and non-dairy "ice cream" sandwich featuring banana bread rounds and a vanilla-cinnamon "ice cream" made with coconut milk
Equipment
- Ice cream maker
- Whoopie Pie Pan
Ingredients
*Vanilla-Cinnamon "Ice Cream" Ingredients*
- 2 cans of full-fat coconut milk 13.5 oz each
- 2 tsp pure vanilla
- 2 tsp cinnamon
- 1/4 to 1/3 cup of raw honey choose your desired sweetness
"Ice Cream" Yield
- Makes about 2 pints
Banana Bread Cakes Ingredients
- 2 ripe bananas
- 1 1/2 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
- 2 eggs- whisked
- 1/4 cup coconut oil-melted
- 1 or 2 tbs raw honey depending on how ripe your bananas are and how sweet you like it
- 1/2 cup Enjoy Life brand mini chocolate chips
- a whoopie pie pan
Banana Bread Yield (baked in Whoopie pie pan)
- Makes enough rounds for about 7 to 8 ice cream sandwiches
Instructions
"Dairy-Free Vanilla-Cinnamon "Ice Cream" Instructions
- In a mixing bowl, combine all ingredients
- Pour mixture into ice cream maker
- Churn 20-30 minutes
- Freeze until you're ready to assemble the ice cream sandwiches
Banana Bread Cakes Instructions
- In a small bowl smash the bananas
- Add eggs, vanilla, coconut oil and honey and blend together
- In a large bowl combine dry ingredients: almond flour, baking soda, baking powder, salt and cinnamon
- Pour wet ingredients into dry mixture and blend well.
- Fold in chocolate chips
- Pour batter into greased Whoopie pie pan - fill each cavity only 1/2 full
- Bake at 350º F for about 10-12 minutes
Assembly
- Once banana cakes have cooled, create sandwiches with generous scoops of the dairy-free ice cream
- Wrap each sandwich in plastic wrap, place in a freezer container, and store in freezer until ready to enjoy